| Vegetable oil |
| 1 | cup water |
| 1/2 | cup butter or margarine |
| 1 | cup Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| 3 | eggs |
| Powdered sugar or cinnamon-granulated sugar mixture |
| 1. | Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy. |
| 2. | Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm. |
|
| Traditional Spanish and Mexican churros are sweet dough spirals that are deep-fried and coated with a cinnamon-sugar mixture. |
|
| For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set. |
Nutrition Information:
65 ( 45 ); 5 g ( 1 g); 25 mg; 75 mg; 4 g ( 0g); 1 g 4 %; 0%; 0%; 2 % 1